Nachos Recipe - Cooking Index
Nachos Recipe - Cooking Index
The secret to lighter nachos? Look for low-fat tortilla chips with only 2 grams of fat per serving, then focus on adding flavorful vegetables rather than extra cheese.
Courses: Snacks, Starters and appetizers| 4 cups | 948ml | Low-fat baked tortilla chips |
| 1 cup | 146g / 5.1oz | Grated extra-sharp cheddar cheese |
| 2 tablespoons | 30ml | Canned chopped green chiles |
| 1/2 tablespoon | 7.5ml | Tomato - finely chopped (medium) |
| 1/4 cup | 59ml | Sliced pitted black olives |
| 1 | Green onion - finely chopped | |
| 2 tablespoons | 30ml | Chopped cilantro |
| 1 | Pickled jalapeño pepper - (to 2) - sliced (optional) |
Preheat the oven to 400 degrees. Spray a large heatproof platter or baking sheet with nonstick cooking spray.
Scatter the tortilla chips evenly over the platter. Sprinkle them evenly with the cheese and green chiles and broil until the cheese melts, 2 to 3 minutes.
Top the nachos with the chopped tomato, olives, onion, cilantro, and the jalapeño peppers, if using. Serve immediately.
This recipe yields 6 servings. Serving size: 3/4 cup.
Exchanges Per Serving: 1 Fat, 1 Lean Meat, 1 Starch.
Nutrition Facts: Calories 172; Calories from Fat 79; Total Fat 9g; Saturated Fat 4g; Cholesterol 20mg; Sodium 319mg; Carbohydrate 18g; Dietary Fiber 3g; Sugars 1g; Protein 7g.
Source:
American Diabetes Association at http://www.diabetes.org
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